It's a pretty classic kimchi made with a house-made Vegan fish sauce - containing Irish kombu seaweed, shiitaki and mirin - and traditional Korean gochugaru coarse chilli powder. 
 
"This is good kimchi with a well-judged heat and great balance - particularly in the acidity, which hasn't been allowed to get too high. The punch of ginger and garlic comes through well, and the texture still has good crunch." - Guild of Fine Food
 
Always keep in the fridge to slow fermentation.